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Specifically, this process activates ethylene production and the expression of ethylene-response genes affiliated with the phenotypic changes seen during ripening. [8] Colour change is the result of pigments, which were always present in the fruit, becoming visible when chlorophyll is degraded. [9]
Fruit ripening The first GM food available in stores was a genetically modified tomato (also known as Flavr Savr ) that had a longer shelf life and was ideal for shipping. Its delayed ripening was achieved by preventing polygalacturonase from destroying pectin, which makes tomatoes firm.
Ethylene chemical structure. Ethylene signaling pathway is a signal transduction in plant cells to regulate important growth and developmental processes. [1] [2] Acting as a plant hormone, the gas ethylene is responsible for promoting the germination of seeds, ripening of fruits, the opening of flowers, the abscission (or shedding) of leaves and stress responses. [3]
As ripening continues, the fruit becomes attractive to animals due to changes in aroma from acidic to sweet with fruitiness. As ripening occurs, herbaceous aromas (e.g. methoxypyrazines) are degraded. It is unknown whether the degradation of herbaceous aromas allows fruit aromas to be detected, or if fruity aromas develop later in berry ripening.
Non-climacteric fruits ripen without ethylene and respiration bursts, the ripening process is slower, and for the most part they will not be able to ripen if the fruit is not attached to the parent plant. [3] Examples of climacteric fruits include apples, bananas, melons, apricots, tomatoes, as well as most stone fruits.
Commercial fruit-ripening rooms use "catalytic generators" to make ethylene gas from a liquid supply of ethanol. Typically, a gassing level of 500 to 2,000 ppm is used, for 24 to 48 hours. Care must be taken to control carbon dioxide levels in ripening rooms when gassing, as high temperature ripening (20 °C; 68 °F) [ 6 ] has been seen to ...
Studies of this process have indicated gibberellins cause higher levels of transcription of the gene coding for the α-amylase enzyme, to stimulate the synthesis of α-amylase. [7] Exposition to cold temperatures increases the production of Gibberellins. They stimulate cell elongation, breaking and budding, and seedless fruits.
However, natural ethylene produced by fruits can lead to in-storage losses. For example, ethylene destroys the green colour of plants. Leafy vegetables will be damaged if stored with ripening fruit. Ethylene production is increased when fruits are injured or decaying and this can cause early ripening of climacteric fruit during transport. [4 ...